This effortless, high-flavor marinade relies on the deep, tangy umami of Big Tree Farms and the signature texture of Ruby Crunch Chili Crisp. It’s a "set it and forget it" meal that tastes like it took hours of preparation.
PREP TIME: 5 minutes | COOK TIME: 35 minutes | TOTAL TIME: 45 minutes
Serves: 4 as a main
Ingredients
· 1/4 cup Big Tree Farms Tamarind Teriyaki sauce
· 2 tablespoons cup Ruby Crunch Chili Crisp
· 2 1/2 pounds bone-in chicken thighs (skin-on recommended for best flavor)
· 1 large or 2 medium tomatoes, cut into wedges
· 1 onion, cut into wedges
Instructions
1. In a sealable container, whisk together the Big Tree Farms Tamarind Teriyaki and Ruby Crunch Chili Crisp. Add the chicken thighs, ensuring every piece is thoroughly coated. Marinate in the refrigerator for at least 4 hours—or up to 24 hours.
2. Preheat oven to 400°F. Lightly spray a baking dish with olive oil. Arrange the marinated chicken in the dish and pour any remaining marinade from the container over the chicken thighs.
3. Arrange the tomato and onion wedges into spaces between the chicken thighs. As they roast, the tomatoes will soften and the onions will caramelize.
4. Roast uncovered for approximately 35 minutes. The chicken is done when the skin is golden-brown and the internal temperature reaches 165°F.
5. Remove the dish from oven, tent loosely with tin foil, and let the chicken rest for 5 minutes. This allows the juices to redistribute for maximum tenderness.
